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Pascal DEGRAEVE

Professeur des Universités

Université Claude Bernard Lyon 1

France

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Research Interests

Food Science

100%

Microbiology

60%

Food Preservation

90%

Antioxidant Activity

50%

Protein Chemistry

30%

Antimicrobial Research

30%

Polysaccharide

20%

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Articles16

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

Article Link

Year:

2024

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

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Year:

2023

Antioxidant, lipase and ACE-inhibitory properties of camel lactoferrin and its enzymatic hydrolysates

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Year:

2023

Production of Hydrolysates from Swordfish (Xiphias gladius) Head Muscle as New Protein Source: Evaluation of Nutritional, Antioxidant and Functional Properties

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Year:

2023

Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity

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Year:

2023

Chemical Composition and Antimicrobial Activity of Lavender (Lavandula angustifolia Mill.), Peppermint (Mentha piperita L.), Raspberry Seed (Rubus idaeus L.), and Ylang-Ylang (Cananga odorata (Lam.) Essential Oils—Towards Hurdle Technologies in the Production of Chocolate Mousse

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Year:

2023

Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods

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Year:

2023

Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor

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Year:

2023

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

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Year:

2022

Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test

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Year:

2022

A critical review on approaches to regulate the release rate of bioactive compounds from biopolymeric matrices

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Year:

2022

Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants

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Year:

2022

Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studies

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Year:

2022

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

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Year:

2022

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

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Year:

2022

Interstrains comparison of the antimicrobial effect and mode of action of a Vietnamese Cinnamomum cassia essential oil from leaves and its principal component against Listeria monocytogenes

Article Link

Year:

2021

Collaborators7

Emilie DUMAS

associate professor

Université Claude Bernard Lyon 1

FRANCE

Nadia OULAHAL

Associate professor - Doctor

Université Claude Bernard Lyon 1

FRANCE

catherine joly

Associate professor

Université Claude Bernard Lyon 1

FRANCE

Georgi Kostov

BULGARIA

Doriane GERARD MARTIN

Université Claude Bernard Lyon 1

FRANCE

Diego Garcia Gonzalo

Universidad de Zaragoza

SPAIN

Ali Assifaoui

Full Professor

University of Burgundy

FRANCE

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